Roasted Sweet Potato + Black Bean Open-Faced Tacos

by Megan on December 18, 2010

I used to think I didn’t like sweet potatoes. I guess I was thinking of yams … weirdo canned yams topped with pineapple and marshmallows. Bleck.

Then I saw a tostada recipe on Two Peas and Their Pod. One that played up the savory side. I gave sweet potatoes another chance, and I’m so glad I did.

So now I know these things: sweet potatoes are really pretty, they taste dreamy and they roast up nice and crispy.

I’m glad that I now understand how tasty this orange potato can be. I’m also glad that Home Alone is on TV lately, but that’s a whole different story.

Roasted Sweet Potato + Black Bean Open-Faced Tacos {makes 6-ish tacos}
Recipe adapted from Two-Peas and Their Pod

Ingredients:

  • 5-7 small corn tortillas, depends on how full you fill them
  • 2 large sweet potatoes (or 4 small sweet potatoes),
    washed, peeled and cut into small cubes
  • drizzle of olive oil
  • 1 batch homemade refried black beans* (click that for recipe)
  • 1 avocado, peeled and sliced
  • crumbled goat cheese*

*… or Monterrey jack or cheddar. I was out of goat cheese this time!

Directions:

  1. Preheat oven to 400°F. Line a baking sheet with foil. Toss sweet potato cubes with olive oil and salt and pepper. Place on the  prepared baking sheet and place in the oven for about 30-40 minutes, being sure to take them out and stir them a bit on the sheet mid-way through roasting.
  2. While the sweet potatoes are roasting, make your refried black beans.
  3. Towards the end of the roasting, place your small corn tortillas in the oven to warm up.
  4. Assemble open-faced tacos by topping your tortillas with a generous amount of refried black beans. Top with roasted sweet potatoes, avocados and goat cheese (or whatever cheese you have on hand).
  5. Eat carefully and get ready to get ridiculously full from a healthy meal.

How about a rainbow for dinner.

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